tordu Recipe

Tordu is traditionally made in central France. The
name is French for bent or twisted. It looks like a cross between a twisted
baguette and donut twists.

The dough starter must be made two days in advance.

This is hardy bread; and keeps well in a sealed
container for several days. It may be served warm with herb butters, or with
dips such as olive oil and balsamic vinegar.

Ingredients:

For the Starter:

2 teaspoon of active dry yeast

300ml warm water

250g durum wheat flour

Prepare the starter two days in advance. In a
medium sized bowl place the warm water. Sprinkle the yeast over the water, stir
and let rest for five minutes,

Once the yeast has rested and is bubbly mix in the flour.
When the flour is fully incorporated cover the bowl with a clean dry cloth and
place in a warm draft-free place for two days. Stir this mixture twice a day.

For the Dough:

1teaspoon of active dry yeast

175ml of warm water

50g rye flour

325g durum wheat flour

1 1/2 teaspoons of salt

250g of the starter mixture

small amount of cornmeal for dusting the baking pan.

In a small bowl dissolve the yeast in the water.

In a large bowl place the flour. Add the salt and
combine. Next add you yeast mixture and starter mixture. Mix until it forms a
ball and pulls away from the sides of the bowl.

Turn the dough onto a lightly floured surface and
with floured hands knead the dough for about 10 minutes. The dough should be
smooth and elastic when ready.

Place the kneaded dough into a large oiled bowl and
rotate dough until all of it has been lightly coated in oil. Cover with damp
warm cloth and let rise in warm, draft free place for about 1 1/2 hours or
until double in size. I like to place it on the top of my stove as it
pre-heats.

Once the dough is double in size punch it down in
the bowl. Turn dough out onto lightly floured surface and knead for 2 minutes.
Let the dough rest for 10 minutes covered with a warm damp cloth.

Shape the Tordu dough into a long loaf resembling a baguette.
When you dough is shaped take a stick or piece of doweling and press it into
the center of the dough lengthwise until it nearly separates the dough.

You may at this time if you wish sprinkle a few
herbs, seeds or grated cheeses on the top of your loaf.

Lifting one end of the loaf; turn it over several
times. This will produce the twists. Do not tightly twist the dough. You want
the twists loose.

Now place the Tordu loaf onto a baking sheet dusted with cornmeal. Cover
with a warm damp cloth. Allow the dough to proof in a warm draft free place for
1 hour until double in size. I like to place the pan on top of my pre-heating
oven.

Preheat oven to 425F

Once the loaf has proofed bake it for about 1 hour or
until it is golden brown and there is a hollow sound when you tap the bottom of
the loaf. If you would like a very crisp crust mist the loaf with water before
placing it in the oven. Also half way through baking pour 1/8 cup of water on
the bottom of your oven.

When the Tordu is ready remove it from the oven and
place the loaf on a cooling rack.